All Recipe Books

Free conversion guide will be available to add to your order after checkout.

Gail’s Chicken Cacciatore

Please Spread the love, Sharing is Caring!

Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

TRH Gail's Chicken Cacciatore

8 x Chicken portions (drumsticks and thighs, skin removed)
2 tbsp olive oil
1 large onion chopped
2 red peppers roughly chopped
3 cloves minced garlic
1/2 cup black olives chopped
3 tbsp tomato paste
2 x 410g tins of diced tomatoes
1/2 tsp dried red chilli flakes,
1 tsp dried sage if you can get fresh use 6 sprigs
1 tsp garlic and herb spice
4 sprigs of fresh Rosemary
1 cup dry white wine ( optional ) substitute 1 cup chicken stock if not using wine

In a large saucepan add olive oil, brown chicken for 5 minutes.
Add garlic, onion, red pepper, herbs and spices and saute further until onions are tender. Add tomato paste, chopped olives, wine/chicken stock cook a further 2 minutes.
Add tin tomatoes.
If the sauce is too thick add a little boiling water.
Simmer for 30 – 35 minutes on low heat. Serve with whole brown mushrooms in cream sauce**

**Whole Brown mushrooms in Cream Sauce
2 Punnets whole brown mushrooms wiped clean
3 tbsp garlic & parsley butter
3 sprays lemon juice (bottled)
Garlic Salt, black pepper, Aromat, garlic and herb seasoning according to taste, 2 tbsp chopped parsley
Sauté the mushrooms stir frying them in the butter, add spices, add lemon juice, parsley and sauté in the pan for 6 minutes or until tender.
Add ½ cup of fresh cream to pan and heat through.
Garnish with chopped parsley.

Adapted the recipe from Internet
Prepared, tried and tested by Gail Haselsteiner

October 30, 2016
Adapted, prepared, tried and tested by Joyce Gonin

After a tough Sunday at work, I adapted Gail Haselsteiner‎’s Chicken Cacciatore recipe to what I had at home.
Skinless, boneless chicken breasts were used
I substituted 2 large pinches of dried Provencal herbs for the herb spice and left out the chile flakes.
The wine I used was Groot Constantia Sauvignon Blanc for a taste of home.
I served it with Basmati rice and we enjoyed the meal very much. Thank you Gail.



  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.



My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

Leave a Comment